Classic Dill Pickles

11 ingredients
4 steps

Ingredients

  • 1 cup distilled white vinegar
  • 2 tablespoons kosher salt
  • 2 teaspoons sugar
  • 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds)
  • 2 cups water
  • 2 pounds kirby cucumbers, quartered
  • 10 large dill sprigs
  • Hot brine (see formula, left)-using
  • 2 teaspoons black peppercorns
  • 2 teaspoons caraway seeds
  • Two 1 quart canning jars with lids

Directions

  1. 1
    Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
  2. 2
    Divide 2 pounds kirby cucumbers, quartered, and 10 large dill sprigs between jars.
  3. 3
    Dividing evenly, pour hot brine (see formula, left)-using 2 teaspoons black peppercorns and 2 teaspoons caraway seeds for the spices-into jars and cover. Let cool, then chill.
  4. 4
    Cucumbers can be pickled 2 months ahead. Keep chilled.

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